Best Tiger Salad Buttermilk Salad Recipes

TIGER SALAD

Steps:

• Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
• Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
• Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

BUTTERMILK FRUIT SALAD

Steps:

• Combine vanilla pudding and buttermilk; mix well.
• Add all of the fruits and Cool Whip.
• Most all fruits taste good in this, so add whatever fits your personal preferences.
• Also good with mini-marshmallows.
• Mix all ingredients together and chill for at least an hour.
• I prefer to make the night before.
• Enjoy!
• If you are making for a large crowd, recipe doubles very easily!

TIGER CRIES SALAD (A SPICY THAI BEEF SALAD)

Steps:

• prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
• note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
• Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
• Char grill or broil meat to med rare, about 3-4 minutes per side.
• Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
• *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
• Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
• (Be sure to taste and make any necessary adjustments…dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
• Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
• Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
• Toss the salad until all ingredients are very well coated and mixed.
• Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
• Add a serving of sticky rice to each plate.
• Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
• Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
• Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
• Fill steamer with soaked rice and cover.
• Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
• Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
• Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
• To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
• Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
• Adds an interesting, nutty and essential flavor to the dressing.

TIGER SALAD (BUTTERMILK SALAD)

Steps:

• Mix pineapple and sugar together in a medium saucepan and bring to a low boil, stirring occasionally.
• Stir in gelatin until completely dissolved. Remove from heat and cool to room temperature.
• Add buttermilk and drained mandarin oranges. Refrigerate 1 hour, or until partially set.
• Gently fold in whipped topping. Pour into a lightly oiled gelatin mold if desired. Refrigerate 8 hours or until completely set.